This Is One Of Our Fall/winter Go-to Salads: Good For The Co

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This is one of our fall/winter go-to salads: good for the colder seasons, always a hit at Thanksgiving dinner, and a colorful addition to any holiday table. In addition to its creamy texture, the beauty of using delicata squash is that the skin does not need to be removed because it’s soft and edible, once baked. Just be sure it’s organic, as the skin can be the site of concentrated pesticides.
Serves 4
2 small or 1 medium delicata squash
4 heaping cups (5 oz) arugula (or mixed baby greens)
⅔ cup pomegranate arils (or a small handful of dried cranberries)
⅓ cup raw pumpkin seeds (or pecans)
3-4 ounces vegan nut cheese, crumbled (optional)
1 tbsp coconut oil
1 tsp curry powder + pinch of sea salt
For the vinaigrette:
2 tbsps Udo’s Oil 3·6·9 Blend
1 tbsp good balsamic vinegar
½ tsp Dijon mustard
Sea salt & freshly ground pepper, to taste
Prepare the curried delicata squash 1½-2 hours ahead:
1. Set oven to 300 degrees;
2. To make squash rings: cut off top end of squash, scooping out seeds and cutting off 1/4 inch thick rings as you go along;
3. In a medium saucepan, mix coconut oil, curry, and salt on lowest heat, just enough to melt coconut oil but not burn it;
4. In batches, transfer squash rings to saucepan, toss in coconut oil mixture, making sure to coat well, and place on a baking sheet;
5. Bake squash for 45 minutes turning over after each 15 minutes (twice);
6. Remove from oven, set aside, and let cool.
Toss the salad:
1. In a small bowl or cup, whisk all vinaigrette ingredients together until well blended;
2. In a large bowl, add all salad ingredients and drizzle vinaigrette overtop; toss until well-coated
3. Crumble on vegan nut cheese of choice
4. Transfer to individual plates and serve immediately.

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